Formaggio Valdostano Guffanti

The typical cheese from the Aosta Valley, produced by cheese makers are not part of the consortium of Fontina DOP. It is produced from the milk of cows of the breeds mottled black and brown spotted in pasture on the St. Bernardo pass, preserving the ancient artisan traditions, production limited to the summer period.

Organoleptic characteristics

Aspect and texture
pulp pale yellow, firm, dense with holes in bird's eye or larger
Taste
ntense, with notes of hay and barn
Serving suggestions
Full-bodied red wines. Aromatic honey. Fresh fruit (apples and pears). Black rye bread, porridge

Technical characteristics

Milk
vaccine, whole, raw
Production method
artisanal form alpage
Paste
cooked, pressed
Salting
dry
Ripening
90 days minimum
Production period
summer production from alpage
Fats
45% Mgss
Weight
8-18 kg
Dimensions
side 30-45 cm, height 7-10 cm
Producers
farmers from Aosta Valley
Codice forma
n.d.
Codice tagliato
n.d.

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